Just over 1 hr
Roasted Chicken with Buttered Plums & Onions
- 8 bone in, skin on, chicken thighs
- 8 carrots, cut into sticks
- 1 ½ c jasmine rice
- Drizzle olive oil
- Sprinkle of salt, pepper, and garlic granules
- 10 fresh Italian (prune) plums, cut into
- 1 onion, cubed
- 3 tbsp butter
- 1 tbsp natural sugar
- 1 tsp fennel powder
Step by Step Instructions
Set oven to 350° and line a baking sheet with parchment.
Place carrots into a bowl. Drizzle with a little olive oil, sprinkle with a bit of salt and toss until well coated. Pour carrots onto one half of the baking sheet in a single layer.
Place the chicken thighs into the same bowl with a drizzle of olive oil, a sprinkle of salt, pepper, and garlic granules, and toss until evenly coated. Place the chicken thighs onto the other side of the baking sheet and pop everything into the oven for 45 – 50 minutes, until the chicken is crispy and an internal temperature of 165° has been reached.
When the chicken is about half done, prepare the rice as per package instructions and get the topping on the go.
Melt the butter in a heavy skillet over medium heat. Add the onions and sauté until they begin to brown, then add the plums and a pinch of salt and the natural sugar sauté until the plums begin to soften – it will only take a few minutes. Remove . from heat until you are almost ready to serve dinner.
When the chicken is done put the plums and onions back on medium heat and stir in the fennel powder. Sauté a few minutes until the onions and plums are warmed through.
Begin plating while the plums and onions are warming.
Place a serving of rice in the center of each of 4 plates and next two chicken thighs over the rice and ladle the plumb and onions over the chicken.
Serve the carrots alongside, then sit down and enjoy delightful savory, fruity flavors of the amazing dinner you have created!
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